High-resolution proteomics reveals differences in the proteome of spelt and bread wheat flour representing targets for research on wheat sensitivities

Wheat consumption can trigger celiac disease, allergic reactions and non-celiac wheat sensitivity (NCWS) in humans. Some people with NCWS symptoms claim a better tolerability of spelt compared to bread wheat products. We therefore investigated potential differences in the proteomes of spelt and brea...

Descripción completa

Detalles Bibliográficos
Autores principales: Afzal, Muhammad, Pfannstiel, Jens, Zimmermann, Julia, Bischoff, Stephan C., Würschum, Tobias, Longin, C. Friedrich H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7477207/
https://www.ncbi.nlm.nih.gov/pubmed/32895444
http://dx.doi.org/10.1038/s41598-020-71712-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7477207/
https://www.ncbi.nlm.nih.gov/pubmed/32895444
http://dx.doi.org/10.1038/s41598-020-71712-5

Ejemplares similares